Chicken & Vegetables with Herbs


In a 5 1/2 to 6 quart slow cooker place mushrooms and onions. Stir in the broth, wine, tomato paste, garlic salat, rosemary, thyme, pepper and bay leaf. Add the chicken.

Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2-4 hours.

When cooked, transfer chicken and vegetables to a serving platter using a slotted spoon; remove and discard bay leaf. Cover chicken and vegetables to keep warm.

For sauce, transfer cooking liquid to a medium saucepan. Bring liquid to a low boil. In the meantime, combine flour and 1/4c. chicken broth in a small bowl. Stir mixture into liquid in saucepan, stirring or whisking continuously, until sauce thickens to desired thickness. Spoon sauce over chicken; serve extra sauce on the side.

Servings: 4
Time to Prepare: 10 min prep; 3 1/2-7 hrs cook time
Nutritional Information: per serving 304 cal, 9g total fat

Submitted By: Cristin
Original Source: BHG Biggest Book of Slow Cooker Recipes

Perfect with mashed potatoes--the sauce is a DELICIOUS gravy for mash.

This comes together *so* fast and is sophisticated enough to please adults, but simple enough for children. Wonderfully filling but not heavy!

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